Chicken and Avocado Wraps with Spicy Mayo

Ingredients

• about 680 g Boneless, skinless chicken breasts
• 2 each Avocados
• 4 each Flour tortillas
• 1 tablespoon Lime juice
• 2 tablespoons Olive oil
• 0.5 cup Spicy mayo (egg-free)
• 1 cup Shredded lettuce
• to taste none Salt and pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a medium bowl, combine the about 680 g boneless, skinless chicken breasts with the 1 tablespoon lime juice, 2 tablespoons olive oil, and salt and pepper to taste. Toss to coat and let the chicken marinate for at least 15 minutes.
2. 2Heat a large skillet (e.g., 30.48 cm) or grill pan over medium-high heat (190.6-204.4°C / 190-205°C). Cook the marinated chicken breasts for 6-8 minutes per side, until an internal temperature of 74°C is reached and the chicken is no longer pink in the center.
3. 3Transfer the cooked chicken breasts to a cutting board and let them rest for 5 minutes to retain their juices. Then, slice the about 680 g of chicken into 1.27 cm wide strips.
4. 4Halve the 2 avocados, remove the pits, and scoop out the flesh. Slice the avocado flesh into 0.635 cm thick pieces.
5. 5Lay out the 4 flour tortillas on a clean surface. Spread an even layer of the 0.5 cup of spicy mayo (egg-free) onto each tortilla.
6. 6Distribute the 1 cup of shredded lettuce, the sliced chicken strips, and the sliced avocado evenly over the spicy mayo on each of the 4 tortillas.
7. 7Fold the sides of each tortilla inward over the filling, then roll tightly from the bottom to create a wrap. Serve immediately.

Related Guides